Let’s call a spade a spade here – this meal does not necessarily hold the same visual allure we may have in our mind’s eye when we dream of a perfect lunch or dinner.  But please don’t let that be a deterrent – this dish is so, so delicious and nutritious.  After a spin, shoulder and core workout yesterday, and before some much needed couch time, we made this as a workout recovery lunch.  (Not that you have to have ‘earned’ this meal by burning 1,000 calories, this is about putting tasty nutrition in the body.)  Paul is a grains-cooking maestro, and I finally learned how to make quinoa as we put this together.  It’s a .5 on a difficulty scale of one-ten.  (Why cooking grains seems so hard to me I don’t know.  I think it’s because I’m inclined to uncover and stir anything that’s in a pot, which I forget is the death of many properly cooked grains.)

This meal could just as easily work as a Monday dinner – all whole foods packing lots flavor and colors, complex carbs, protein, omega-3’s and fiber.  I hope this recipe idea will make you feel a little inspired as you begin the week!

Total Time: 25 mins inc cleanup

Hands on Time: 20-25 mins

Ingredients for Two Servings:

– 1 Cup Quinoa

– 2 Cups Chicken Broth

– 1 Avocado, cut into medium sized cubes

– 2 Handfuls Cherry Tomatoes, halved

– 1/2 Cup Parsley, Torn

– 1/4 Cup Sunflower Seeds

– 1 Tbsp Sesame Seeds

– 1 Tbsp Sriracha Sauce

– 2 Eggs

– Optional: 1/4 cup pickled onions

Steps:

– Add the chicken stock and quinoa into a medium saucepan and bring to a boil, then reduce to a low simmer and cover.  Let simmer, covered, for 20 minutes.  No uncover!  No stir!  Remove from heat and set aside for 5 minutes, still covered.  Fluff with a fork before serving.

– Meanwhile, set out the avocado pieces, cherry tomatoes, parsley, sunflower and sesame seeds, Sriracha and if you like, onions.

Quick Note: To make pickled onions, thinly slice a red onion and place in a small bowl.  In a separate bowl, mix 1/2 cup apple cider vinegar, 1 Tbsp sugar and 1 & 1/2 tsp salt.  Pour the vinegar mixture over the onions & let sit all day or overnight.   Store in the fridge for up to two weeks.

– Then, poach the eggs.  I like to leave the yolks runny so they can integrate into the quinoa.

 

– Place the cooked quinoa in a bowl and using the back of a spoon, make an indentation in the center as a place holder for the poached egg.

– Using a slotted spoon, place the poached egg on top of the grains.

– Add all of the toppings from your buffet around the egg.

– Dig in!!